Updated: Jan 24, 2019
Serves 4, vegan & gluten free options
375g wholegrain penne pasta (I use spelt or buckwheat)
200g baby kale leaves, washed
4 garlic cloves, peeled1
1/4 C local extra virgin olive oil
1 large head of broccoli or romanesco, cut into small florets
1/2 C walnuts, toasted in a dry pan, roughly chopped
Sheeps milk romana or nutritional yeast, to serve
Bring a large pot of water to the boil. Once boiling add your kale and garlic. Blanch for 2-3 minutes, until a vibrant green, no longer.
Scoop out the kale and garlic and place in a blender with the oil. Add 1/4 – 1/2 C of the cooking water. Season with sea salt and black pepper. Blend until a super smooth, pourable consistency, adding more water if necessary.
Meanwhile, pop the pasta in the pot of boiling water. 5 minutes before the pasta is due to be ready (according to packet directions) add in the broccoli florets. Continue to cook until the pasta is al dente. The broccoli should be just soft.
Drain and stir through the blended kale sauce. Serve with the toasted walnuts and a little romano cheese or nutritional yeast. A drizzle of good EVOO is a nice addition too.